I was fortunate in being able to get these beans unroasted and then roasted them myself using an adequate but primitive stove method, which I then grind using a fancy La Pavoni burr grinder, and then a Breville espresso maker.
I've yet to try it as a regular coffee, however, I do not think it would disappoint, and ideally I can see this being a perfect French press or cold brew coffee.
A caveat to some, however, is that the anaerobic process makes the bean retain a lot of it's character and flavor as it doesn't get the chance to oxidize and air out, and this is something which I was also informed of prior to this being shipped out and was provided excellent customer service; it is precisely the reason this bean/seed fermentation process is so highly coveted. It is not too strong for a medium-dark roasted bean as an espresso and it is not so overpowering that it would give off an undesirable qualities, and I think it might be the most ideal espresso to make an iced coffee out of (though I tend to just drink the espresso plain, the coffee almost has a chocolate character to it which reminds me of a mocha iced coffee.) It's a very rich flavor and seems to retain a decent crema.